Arroz con Pollo

A delicious, one pot meal of seasoned chicken and fluffy rice.


  1. Preheat oven to 375°.
  2. In a small bowl, combine garlic powder, onion powder, cumin, 1 teaspoon salt, 1 teaspoon pepper, paprika and olive oil.
  3. In a zip top bag or large bowl, combine chicken and seasoning mixture. Allow to marinate 10-15 minutes.
  4. In a medium ovenproof pot or Dutch oven, over medium heat, place thighs skin side down. Once skin is crisp, turn chicken over and brown an additional 5 minutes. Remove from pot, reserve.
  5. Add rice to pot, sauté until lightly browned approximately 6-8 minutes. Add tomato paste and remaining salt and pepper, sauté an additional 3 minutes. Add garlic, onion, bell pepper, beer, chicken broth and chicken thighs. Remove pot from heat and bake until all liquid has evaporated, approximately 30-35 minutes. Add peas during last 5 minutes of cooking. Garnish with chopped cilantro and lime wedges.

Recipe Courtesy of ALDI Test Kitchen